Winter nights call for the ultimate comfort food. This high protein honey garlic chicken and mac and cheese delivers exactly that. You get creamy pasta and sticky chicken in one bowl. It is the perfect healthy reset for your busy week.
You deserve a meal that tastes indulgent but fuels your goals. This recipe combines savory garlic with a sweet honey glaze. The cheese sauce is silky and packed with hidden protein. You will feel satisfied and energized after every single bite.
Why This High Protein Honey Garlic Chicken Works
You will love how this meal fits your lifestyle. It provides a massive protein boost from chicken and chickpea pasta. The total cook time is only 45 minutes. It is a fantastic option for your Sunday meal prep routine.
This dish balances macros without sacrificing any flavor. The cottage cheese creates a velvety sauce without heavy cream. It stays fresh in the fridge for several days. Your future self will thank you for this delicious lunch.
The Easy Process
The method is simple enough for any home cook. You blend the sauce ingredients until they are perfectly smooth. While the pasta boils, you sear the chicken until golden. The honey garlic glaze thickens quickly in the pan. You then combine everything for a gourmet-style meal.
Simple Ingredients
- 600g Chicken breast, cut into 1-inch cubes
- 1 tbsp Cornstarch
- 1/2 tsp Sea salt
- 1/2 tsp Cracked black pepper
- 1 tbsp Olive oil
- 3 tbsp Honey
- 2 tbsp Low-sodium soy sauce
- 4 cloves Garlic, minced
- 1 tbsp Unsalted butter
- 250g Chickpea macaroni pasta
- 150g Low-fat cottage cheese, blended smooth
- 100g Sharp cheddar cheese, shredded
- 60ml Unsweetened almond milk
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
Step-by-Step Directions
- Boil the chickpea macaroni in salted water according to package instructions until al dente; drain and set aside.
- Place the low-fat cottage cheese, almond milk, garlic powder, and onion powder in a blender and process until completely smooth.
- In a saucepan over low heat, combine the blended cottage cheese mixture and shredded cheddar cheese, stirring constantly until the cheese is melted and the sauce is uniform.
- Fold the cooked macaroni into the cheese sauce until well coated; keep warm on low heat.
- In a mixing bowl, toss the cubed chicken breast with cornstarch, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned and cooked through, approximately 6 to 8 minutes.
- Reduce the skillet heat to medium-low. Add the butter and minced garlic, sautéing for 1 minute until fragrant.
- Pour the honey and soy sauce over the chicken. Stir to combine and simmer for 2 to 3 minutes until the glaze thickens and coats the chicken.
- Divide the mac and cheese into four portions and top with the honey garlic chicken glaze.
Best Ways to Enjoy
Serve this dish in deep bowls for maximum coziness. You can add a side of steamed broccoli for extra greens. A sprinkle of fresh parsley adds a vibrant pop of color. This meal is perfect for a post-workout dinner. Pair it with a crisp sparkling water for a refreshing finish.
How to Store Leftovers
This recipe is a meal prep hero for your fridge. Store the chicken and pasta in airtight containers for four days. To reheat, add a tiny splash of almond milk to the pasta. Microwave on medium power until the chicken is hot. This prevents the sauce from becoming too thick or dry. I do not recommend freezing the pasta as chickpea noodles can change texture.
Tips for Best Results
- Don’t skip blending the cottage cheese for a silky texture.
- Avoid overcooking the chickpea pasta to prevent mushiness.
- Use fresh garlic instead of the jarred kind for better flavor.
- Prep your sauce while the pasta water is heating up.
- Add a pinch of red pepper flakes for a spicy kick.
- Pat the chicken dry before tossing it in cornstarch.
- Use a non-stick skillet to ensure the glaze doesn’t burn.
Easy Swaps
- Swap chickpea pasta for whole wheat pasta if you prefer.
- Use maple syrup instead of honey for a different sweetness.
- Replace almond milk with any milk you have on hand.
- Add sautéed spinach into the mac and cheese for extra nutrients.
Common Questions
Can I make this ahead of time?
Yes, this is an excellent choice for meal prep. The flavors develop even more as it sits in the fridge. Just follow the reheating tips above for best results.
Is this recipe kid-friendly?
Absolutely, because most kids love mac and cheese and sweet chicken. The honey garlic sauce is mild and very approachable. It is a great way to serve a balanced meal.
How do I know the chicken is done?
The chicken should be golden brown on all sides. It should reach an internal temperature of 165 degrees Fahrenheit. The cubes usually take about 6 to 8 minutes.
I hope this cozy bowl brings you comfort and energy this winter. You are going to love how easy it is to stay on track with such delicious flavors. Happy cooking!
— Emily
Ingredients
Method
- Boil the chickpea macaroni in salted water according to package instructions until al dente; drain and set aside.
- Place the low-fat cottage cheese, almond milk, garlic powder, and onion powder in a blender and process until completely smooth.
- In a saucepan over low heat, combine the blended cottage cheese mixture and shredded cheddar cheese, stirring constantly until the cheese is melted and the sauce is uniform.
- Fold the cooked macaroni into the cheese sauce until well coated; keep warm on low heat.
- In a mixing bowl, toss the cubed chicken breast with cornstarch, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until browned and cooked through, approximately 6 to 8 minutes.
- Reduce the skillet heat to medium-low. Add the butter and minced garlic, sautéing for 1 minute until fragrant.
- Pour the honey and soy sauce over the chicken. Stir to combine and simmer for 2 to 3 minutes until the glaze thickens and coats the chicken.
- Divide the mac and cheese into four portions and top with the honey garlic chicken glaze.
